Every so often, salad inspo hits hard and the outcome surpasses even your own humble expectations. Growing up, we used to eat a lot of fresh corn, avocados (on the daily) AND ginormous and juicy tomatoes… but somehow; we never chopped them all together and threw them into a bowl along with some dynamite dressing that complemented the flavors ever so perfectly!
My dad was (and still is) the undisputed “tomato king”. The man never misses a serving at either lunch or dinner; and always over a big green salad made of either rainbow chard, green beans, romaine or iceberg lettuce. He eats a salad twice a day; but that’s not his meal- that’s just a side. I vividly remember arriving at the table and stealing some tomatoes and plopping them onto my plate before he even sat down. Even way back when greens weren’t my thing per se; I always crushed on tomatoes. Always.
In my 30’s, I’ve made eating seasonally a priority. Not only is it better (and more beneficial) for the environment and allows you to support local farmers and growers; but it’s also better for YOU. You are able to get the freshest, best-tasting produce as you eat what’s available when it’s at its prime and doesn’t have to travel long distances to get to you.
Simply put: this salad is the BEST of summer. It has sweet summer corn fresh off the cob… It has perfectly ripe tomatoes because what’s summer without tomato season? And it has avocado, because the salad needed that creamy dreamy goodness that only avocado chunks can provide.
I hesitated over adding crumbled goat feta or cotija cheese (a Mexican cheese very similar to feta) but, decided it didn’t need cheese. That my friends, is a pretty bold statement. Instead, I added some fresh jalapeƱos from our garden, a handful of cilantro and.. the most delicious and zesty cilantro lime vinaigrette!
This dressing is dy-na-mite, you will love it! It has bold and tangy flavors and a bonus perk. Cilantro is one of the most amazing natural detoxifying agents there is in nature. I love to add it to my green smoothies along with ripe mango chunks and spinach. It helps our bodies remove the lead, mercury and aluminum that sometimes enter our bloodstream from contaminated water, certain kinds of fish or even household products.
The dressing can be made into a vinaigrette OR a creamy dressing consistency by simply adding Greek Yogurt or Skyr to thicken and emulsify. If you’re dairy-free, subbing avocado into the dressing will give it thickness and creaminess or you can opt for plain coconut yogurt! š
Optional Add-Ons: black beans, quinoa, couscous, ground beef, crumbled tortilla chips and your choice of feta or cotija cheese!
Go ahead and give this little recipe a try, I hope you enjoy it as much as I do!
Avocado, Corn and Tomato Salad
Ingredients
- 2 cups of cherry tomatoes, halved
- 3 ears of corn, boiled and sliced off the cob *
- 2 avocados, cubed
- 1 jalapeƱo, sliced (optional) * remove seeds for less spice!
* For the corn: peel the corn on the cob and remove the silks or skin. Fill a large stock pot halfway with water and bring it to a boil. Drop the corn in for ~7 minutes and cover with a lid. Remove the corn, set it on a plate to drain and allow it cool down. Feeling a little extra? Brush it with butter and season it with a sprinkle of salt and pepper. Once cooled, place it vertically against a solid/flat surface and use a knife to slice the corn off the cob.
Cilantro Lime Dressing (makes ~1 cup, 4-6 servings)
- 1 + 2/3 cups fresh, organic cilantroĀ
- 2 garlic cloves
- 2 teaspoons of honey or agave
- 1/4 cup fresh lime juice
- 1/2 teaspoon of sea salt
- 1/2 teaspoon ground coriander
- 1/2 cup extra virgin olive oil (or avocado oil)
- 1/3 cup Skyr or Greek yogurt (optional)
Instructions
- In a blender or food processor, place the cilantro, coriander, lime juice, agave syrup, garlic, and sea salt and pulse together.
- Slowly pour in the olive oil and process until smooth. If using a food processor, add the olive oil at the end while itās still running. IF you want to make it creamy; add the Greek yogurt along with the olive oil. It goes from vinaigrette to creamy dressing. Pour over the salad and mix well!
If vegan, sub plain coconut yogurt or 1 avocado into the dressing to add creamy thickness.
Other Fun Ways To Use It
The cilantro lime dressing is amazing over any southwest-style salad. You can easily turn this salad into a nourishing taco or burrito bowl by simply adding garlicky ground beef, grilled chicken, shrimp or tempeh. I also like to add crumbled nacho chips or tortilla strips on top… super versatile and DELISH! The dressing is also delicious over rice and beans along with your favorite protein.
By: Aleyda | The Dish On Healthy
